Veg Biryani Recipe – A complete Guide with Expert Tips

Not all the ‘Veg Biryani Recipe’ are same in India. They are unique in every home, restaurant and even every state they differ. The biryani takes a new avatar according to the cuisine and the ingredients which are locally available. For instance, Malabar biryani and Chettinad Biryani uses coconut milk as the main ingredient, while Calcutta Biryani uses Rosewater.

Biryani Origination and History: Though the Original Biryani(meat version) has various theories associated with its origination. To sum them up here,

It was created in Mughal kitchen incorporating Persian Pilaf with Indian spices.

It arrived in India from Persian states from various routes.

The internal trade between these two regions created this unique recipe.

The next theory claims that the King Timur brought this recipe to India after his invasion.

But another theory says that Biryani was in India even before the Mughal’s kingdom.

A similar version of Biryani, ‘Oon Sour’ was mentioned in the Tamil Literature in the second century.

What is Veg Biryani? Veg Biryani Recipe / Vegetable Biryani is a one pot rice made with exclusive spices, along with vegetables. Spices and other ingredients vary according to the region it is originated from and according to the exclusive ingredients added to the recipe.

Veg Biryani Recipe Origination and History: 40% of the Indian population are vegetarians. So, the people discovered and customized the Biryani to the vegetarian version. It is prepared by following the same procedure of the original meat version of Biryani. But vegetables will be substituted with the meat.

Dum Biryani: In this method, the pot is sealed and allow to cook on the very slow fire.

Pakka: In this method, the masala in cooked separately and then they are added to the rice.

Kaccha: In this method, they add all the raw ingredients.

To classify them according to the region, there are many like:

Along with every type of Biryani, We see some important tips for making each Biryani.

Hyderabadi Biryani Recipe: The special about Hyderbadi Biryani is the method of cooking. They make layers of semi cooked rice and the vegetable masala. Generally not more than 4 layers. It uses fried onions a lot in making and as well as in garnishing. And they also do dum, when the rice is 90% done, the pot will be sealed and allowed to cook further with the insulated steam. It mainly uses Basmati rice. The most famous side dish for this dish is Mirchi Ka salan(Green Chili Gravy), Onion ka Salan(Onion Gravy). Find the recipe here.

Chettinad Biryani: Chettinad Veg Biryani Recipe is known for its spiciness. Mostly cooked with coconut milk, with Jeera rice(locally called Seeraga Samba rice ). Tomatoes are added for sourness. The coconut milk in this recipe, adds rich flavor and texture to Biryani. Another unique ingredient added to Biryani is curry leaves. And it generally served along with onion raitha.

Ambur Biryani: Ambur Biryani served with Dalcha, Brinjal gravy, and raitha. Usually made with Basmati rice/seeraga samba rice. The uniqueness of Ambur Biryani, they use curd for making and also it inherited the methods of both hyderabdi and Chettinad Biryani.

Mughlai Biryani: These are most popular in northern states like Delhi. Where it is a perfect combination of beautiful flavor, spicier and perfectly cooked rice.

Lucknowi Biryani: It also called as Awadhi Biryani, especially known for its less spicy but aromatic. Usually made with Basmati rice. It’s a lighter version of Mughlai Biryani. They follow layering method for making Biryani.

Calcutta Biryani: They are unique with includes potato, rose water and raisins. Served with raita.

BombayBiryani: Bombay Biryani is the sweeter version of Mughlai Biryani.

Malabar Biryani: Made with coconut milk, and less spicy and very flavorful. Specially made with the karma rice(jeeraka sala). Which are smaller than Basmati rice but has a unique flavor.

Ingredients based Veg Biryani Recipe:

The ingredient based biryanis can be cooked following any of the region based types of biryani. Like Mushroom Biryani can be made with Hyderabadi version, Chettinad version or Punjabi version. Everything tastes extremely well, so try experimenting with different cuisines and different vegetables. Which makes it unique and different every time you make and serve.

Mushroom Biryani…Mushroom are the delegate, Wash multiple times to remove any impurities. Washing in running water would help more. Do not soak in water for longer time. Marinate with the masalas for about 15-20 minutes helps them to absorb more spices and flavors.

Potato Biryani…Another versatile ingredient and does not fit into any rules and regulations. It tastes good if it is boiled and fried before adding to the rice. I would advise avoiding adding boiled potatoes as it may make the Biryani bland. However, you may add it if you prefer less spicy versions.

Paneer Biryani. Marinate paneer for about 15-20 minutes would make it more tasty and flavorful. Then shallow fry it in the oil, until it turns golden brown in color. And add it to the Biryani, at the final stages of processing. The marination need not be fancy ingredients but could be as simple as salt, chili powder, and lemon juice.

Chole Biryani. Soak the chole/chickpea overnight. Soaking could help us avoid any gastric problems. Then cook it in the medium flame to make it cook completely still retains its shape and texture. Add salt while cooking, as adding salt in the later stages would not help much. Use a pressure cooker or slow cooker to cook.

Rajma Biryani….Tips for making Rajma Biryani could be same as Chole Biryani.

Peas Biryani..Either frozen peas or fresh peas can be used. Peas tend to cook very easily, so add it to recipe while adding rice or just before.

Selecting Vegetables for Biryani: Any vegetable would work for Biryani except watery vegetables. Vegetables like, cauliflower, peas, beans, carrots, potato, chickpea, mushroom, paneer. You can add any of these or any combinations of these vegetables.

Selecting the Spices: Cloves, Cinnamon, Bay leaves, Star Anise, Nutmeg, Cardamom, Black Cardamom, Fennel seeds are the important spices added for Biryani. Each of these ingredients has unique flavor and taste.

Refer your recipe for using these ingredients. If you are the beginner and do not want to take much risk, then use only Clove and cinnamon, these two ingredients alone can bring beautiful flavors.

Alternatively, you can also use Ready made Biryani masala available in the stores.

And add 1 tsp or salt or as required. (Tip: Add lesser salt which can be later adjusted.)

Bring it to rolling boil.

Add washed and cleaned rice.

In the medium flame cook the rice. Once the rice doubles and 85% of the water evaporates like in this picture. Seal it with aluminium foil. Simmer the flame completely, and cook it further for 8-10 minutes.

Wait for 10 minutes, open the foil and serve hot. Cucumber raitha will be the best combo with this simple Veg Biryani Recipe.

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Hi I’m Suja

Hi, I'm Suja, the person behind PEPPER BOWL and based in Pennsylvania, USA. I focus on easy and simple to make recipes with the inspiration of flavors around the world. I enjoy in simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

My e-book '15 min Recipes' is available specially for you. Sign up for updates and get access instantly for free. Read More…

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Hi, I'm Suja, the person behind PEPPER BOWL and based in Pennsylvania, USA. I focus on easy and simple to make recipes with the inspiration of flavors around the world. I enjoy in simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

My e-book '15 min Recipes' is available specially for you. Sign up for updates and get access instantly for free. Read More…